Mixed mushroom risotto

• Preparation time 10 minutes
• Cooking time 35 minutes
• Serves 4-6
• Freezableyes

Ingredients

• Olive or canola oil spray
• 1 leek, halved lengthways, sliced
• 500 g mixed mushrooms (e.g. button, swiss, shitake), sliced
• 2 cups arborio rice
• 1½ litres MAGGI All Natural Chicken or Vegetable Liquid Stock
• 100 g enoki mushrooms
• ¼ cup grated fresh Parmesan cheese
• 2 spring onions, thinly sliced on diagonal

Method

1. Spray a large saucepan with oil and heat.
2. Add leek and all mushrooms except enoki and cook, stirring, over medium heat for 5 minutes, until softened.
3. Add rice and cook, stirring for 2 minutes.
4. Add stock, reduce heat and simmer uncovered for 20-25 minutes or until liquid is almost all absorbed.
5. Add enoki mushrooms and cheese and stir well to combine - it should look slightly creamy.
6. Garnish with spring onion and serve with steamed greens or salad.
7. Season to taste.

HINT: There is no need to wash or peel the mushrooms - wipe clean using damp paper towels

Nutrition

Australian Institute of Sport - From the "Survival from the Fittest" cookbook05 Nov 2018HINT: There is no need to wash or peel the mushrooms - wipe clean using damp paper towelsyes, Rice, survival-from-the-fittestRice